2120 final report.pdf - Agra CEAS Consulting

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THE SOCIO-ECONOMIC IMPLICATIONS OF THE VARIOUS SYSTEMS TO KEEP LAYING HENSA1.5.3. Egg processingAn increasing proportion of French egg production is processed by the egg processing industry. The“egg product” category includes a large set of egg derivatives which can be grouped into two broadtypes:intermediate egg products (whole egg, yolk, albumin, pasteurised, with sugar and salt, liquidconcentrated, dry and frozen), mainly destined to food industries;more highly processed products, ready to cook, mainly destined for food serviceFor 2002, SCEES recorded production of 221,445 liquid egg equivalent tonnes. If production of hardboiledeggs (around 19,000 t) and other cooked egg products are added total production can beestimated at 240,000 liquid equivalent tonnes, corresponding to 280,000 liquid equivalent tonnes ofshell eggs, which constitutes some 30% of French egg production. As is evident from the table below,processed egg output has grown by 27% over the past six years while shell egg production hasremained relatively constant.Table A1.33: Evolution of the processed egg and egg product production, 1990 - 2002Tonnes 1990 1995 1997 1998 1999 2000 2001 2002Shell eggs 901.800 1.024.600 1.003.500 1.023.400 1.052.800 1.038.700 1.029.325 998.800Liquid egg 131417 147048 164258 167798 175013 170109Frozen egg 462 4375 3565 2436 2909 2450Dried egg 7145 8675 8304 7528 8583 7846Other Processed 1654 2156 2187 1828 2936 2331Total processedTonnes liquidEquivalent 173120 199483 216668 214290 231508 221455Egg ProcessedTonnes in shellEquivalent 203.589 234.592 254.802 252.005 272.253 260.43Processed egg% of total eggoutput 20.3% 22.9% 24.2% 24.3% 26.4% 26.1%Source: ITAVIGenerally, three types of eggs are processed by the egg products industry: non-graded eggs (category B); “tout venant” eggs, neither graded nor calibrated, and included in category A, of which 5-10%correspond to non-graded eggs; some category A and fresh eggs, meant for human consumption.The egg product industry is generally not linked directly production. The price of eggs for processingis generally lower than class M eggs for human consumption. However, when prices are low, these172
THE SOCIO-ECONOMIC IMPLICATIONS OF THE VARIOUS SYSTEMS TO KEEP LAYING HENStwo different prices become close; by contrast, when prices are high, price differences are moresignificant, since egg processors import shell eggs for breaking.Within the processed egg product sector liquid egg is the most significant single item representing77% of all egg products produced in 2002. In 2001, the food industry used around 28% of the eggproducts produced. As is shown in the chart below the majority of this quantity was consumed bythe cake and biscuit sector.7000060000500004000030000200001000001991 1998 1999 2000 2001Cakes/Biscuit Toast Ice Dessert Pate OtherFigure A1.27: Industrial use of egg products (liquid tonnes) (without "charcuterie")1991-2001Source: ITAVIFor the food service sector in 2001 58% of its egg usage consisted of fresh shell eggs (-6% in fouryears) and the remaining 42% consisted of processed egg products (+9% in four years).A1.5.4. Main egg processorsThe egg products industry is fairly concentrated. Only four groups account for an annual productionof 158,000 tonnes in liquid egg equivalent. These groups are Lionello, the Italian group that boughtOvonor and Caradec, with a capacity of some 50,000 t; IGRECA, with an annual production between40,000 and 45,0000 tonnes (it is the largest European egg powder producer); GLON (incorporatingTrois Vallees and Le Cam), with a total capacity of 33,000 tonnes liquid egg equivalent; La CECAB173
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